Corner Café

February 14, 2009

Orr Nee Filling / Taro Paste Filling 芋泥餡

Filed under: Basics,Dim Sum — SeaDragon @ 12:00 am
Tags: , , , ,

Makes approx. 600g filling

1/2 purple taro, about 500g
125ml (1/2 cup) canola oil *
100-150g caster sugar, or adjust to taste
1/4 teaspoon salt

* Canola oil may be substituted with butter if the filling is to be used for cakes, or shallot oil for making buns or dim sum.
1. Peel the taro and cut into thin slices.
2. Steam over high heat for about 30 minutes or until soft.
3. Mash with a fork for rougher paste, or blend into finer paste (you may need to add a little water if blending) depending on its use for buns or cakes. You should have about 400-450g mashed taro.
4. Heat oil in a wok. Add mashed or blended taro, salt and half the sugar. Cook over moderate heat and stir until sugar dissolves. Taste and add remaining sugar, adjust as required, and stir until sugar dissolves and paste thickens. Remove from heat.
5. Let cool and store in airtight container in the refrigerator until ready to be used.

Taste: Sweet aromatic taro paste
Consume: Best within 1-2 weeks, or depending how much sugar is added to the paste; the more sugar added the longer it can be kept
Storage: Store in airtight container in the refrigerator
Recipe References:


  1. Hello! This information was from Top Chef, the taro will have to be cooked longer than 2 hours otherwise its toxicity is still there. Will this recipe cancel off all toxicity from the taro??

    Comment by Phoebe — February 17, 2009 @ 9:40 pm | Reply

    • Phoebe,
      Hmm, that’s a hard question to answer as I don’t test for toxicity when I cook taro. Taro is toxic when raw or undercooked, but there are a few different varieties, so I assume different level of toxicity. The skin part is especially toxic, people who are allergic has to wear glove when peeling the taro. Depending on whether you cook it whole, in big pieces, or sliced up as in this recipe, cooking time will varies.

      Did the site tell you what sort of cooking they used that needed 2 hours and which variety of taro was used? I remembered there was a big hoohaa a couple of years ago when some people were poisoned eating taro and many cooking sites jumped on the caution bandwagon and put out incomplete info who probably had never cooked taro before. I think that was the polynesian style of cooking where they cooked in the underground soil pit using residue heat which needed a few hours of cooking to make sure the taro is properly cooked! However if you are still uncertain, then don’t eat them.

      Comment by SeaDragon — February 19, 2009 @ 10:21 pm | Reply

  2. Really??? Yes I am especially sensitive to foods that emit sap. Sorry, forgot to specify – Top chef is an American cooking show with top judges that are top in culinary arts. Hahaha I will be careful with my sources but I do agree with you that various species of taro and its volume contribute to the length of cooking time. Mum cooked it once but that wasn’t too successful and you could sorta taste slimy exterior encased in the fully cooked insides….it was quite weird. Anyway, thanks for the information!

    Comment by Phoebe — February 23, 2009 @ 6:03 pm | Reply

    • Phoebe,
      Oh, Top Chef is a cooking show, I just assumed it was just a cooking website.

      Yes, different varieties of taro also tasted differently – some are more waxy, which was the type you ate. The type to be used here for making the filling is the starchy type, which is typified by purple veins in the flesh.

      Comment by SeaDragon — February 23, 2009 @ 10:42 pm | Reply

  3. great thanks!

    Comment by Phoebe — February 25, 2009 @ 9:27 pm | Reply

  4. Dear SeaDragon

    I would gretaly appreciate it if you can give me the ration of taro:oil:sugar as it is always hard to find a certain size of root vegetable whenever making fillings. Thanks for all the wonderful recipes.

    Btw, I hope you don’t mind me asking here – I followed your pau recipe but found it rather chewy (not springy and light. Can you tell me what’s wrong?


    Comment by Juliana — July 31, 2009 @ 5:00 pm | Reply

    • Juliana,
      There’s no one ratio for it, I usually use an approximate of 3 parts taro, 2 parts sugar and 1 part oil. This apply to making red bean paste and mung bean paste as well. I then adjust according to taste, if I want a smoother paste, I add the full 1 part of oil, if not I reduce the oil. Also reduce the sugar if you don’t want it too sweet, just make sure you taste the paste as you cook and add the sugar.

      I’ll answer your pau question in the pau post, as other people may have the same question in the future, and they won’t be able to find the answer if I put the pau answer here under the taro paste post.

      Comment by SeaDragon — August 1, 2009 @ 10:48 am | Reply

  5. […] Filling: 240g Taro Paste Filling […]

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  7. For some sad reason, I can never get my homecooked taro filling to taste like the store bought ones (Breadtop etc), and it’s not as fragrant.

    Comment by Fei — February 24, 2013 @ 10:04 pm | Reply

    • I think they use artificial taro essence to enhance the aroma.

      Comment by SeaDragon — February 25, 2013 @ 10:55 am | Reply

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